Sentences with phrase «use almonds flakes»

I was thinking about making witches» finger breadsticks using this dough, use almonds flakes for the «nails» and serve it with some Lo...

I used almond flakes instead of the biscuit crumbs and ended up using rosewater essence instead vanilla.

Not exact matches

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

i used almonds and coconut flakes instead of pecans and goji berries and it tastes amazing definitely prefer this chocolate over store - bought ones!

I used a wide variety of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and dark chocolate chips.

3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence

For the crisp topping, I made one crisp using 1 cup coarsely ground almonds and 1 cup almond meal, and for the second crisp topping, I used 1 cup tigernut flakes and 1 cup almond meal.

Our 6 ″ diameter cable conveyors are commonly used to convey breakfast flakes, rice puffs, in - shell walnuts, almonds, pistachios, whole bean roasted coffee and high - density powders and resins.

With organic potato flakes as our base, we make our delicate dough using almond flour and cage - free eggs as the primary ingredients.

It little more expensive to use tigernut flakes or course ground almonds, but I do like a crunchy topping and both worked great.

Our 4 ″ diameter cable conveyors are commonly used to convey brown - skin almonds, whole bean roasted coffee and a variety of breakfast cereals from flakes to rice puffs.

(very professional looking) I had to make a couple of substitutions based on what I had on hand (I used peanut butter instead of almond butter, unsweetendd flake coconut for the dried fruit, and plain gluteen free crisp rice ceral) and they turned out AMAZING!

4 cups raw oats (not quick or instant) 3/4 cup unsweetened coconut flakes 1/2 — 3/4 cup chopped nuts / seeds (I used 1/2 cup sliced almonds, will add flax seeds next time) 1 cup dried fruit (I used sweetened dried cranberries) 1/4 tsp.

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

1/3 cup of raw almonds 1/2 cup of gluten free rolled oats — I used Bob's Redmill 1/3 cups of buckwheat groats 1 cup of shredded coconut flakes 3 tablespoons of maple syrup Pinch of pink Himalayan salt

I wanted to be diff and use something other than oats or breadcrumbs to bind them, so I used this organic sprouted multigrain flakes cereal that I've been adoring lately (especially with ice cold unsweetened vanilla almond milk).

Add the salt and red pepper flakes to the almond meal (or gluten - free flour if using) and stir to combine.

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

I used my bullet with the muller blade with almonds, dried cranberries and prunes, coconut flakes and 3 squares of 90 % cacao....

Instead of peanuts, fresh chile, and garlic, I used almond, chile flakes, and onion.

If using sprinkle the flaked almond on top and bake in the oven for a further 15 minutes.

1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup

20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving

1/2 cup quinoa 1 1/2 cups unsweetened coconut or almond milk in carton 2 Tbsp unsweetened cocoa powder 2 tsp natural sugar, such as coconut sugar, erythritol, or xylitol Toppings of your choice (I used cinnamon, walnuts, coconut flakes, and raspberries)

Serves 2 120g Buckwheat Flour 1 Tsp Baking Powder 1 Tbsp Chia Seeds 100 ml Milk (I used almond but use whatever you like) 2 Eggs 1 Tsp Vanilla Extract Handful Blueberries 1 Tbsp Coconut Oil 2 Tbsp Flaked Almonds

In bowl, combine cereal (if using the purple corn flakes, make sure to crush them lightly first), peanut butter, honey, chia seeds and almonds.

You could use toasted flaked almonds if you don't like such a big crunch.

I added coconut flakes, used coconut flour, added maple syrup (thinking maybe it would thicken the batter) and a little more almond milk, and since after I had gone to the store to get the ingredients I realized that I did not have coconut oil, so I used olive oil instead (probably the major problem here).

I used almond pulp one day after making almond milk, added some herbs and cayenne pepper and I even added sesame seeds and also Sushi Nori flakes for extra nutritional value I think that the important thing is to squeeze the pulp during milking as much as possible so that there is minimum water in it (It was the first time I made my own almond milk and initially, I only used a sieve.

I changed it up a bit though using desiccated coconut instead of ground almonds in the cream and also sprinkling on some flaked coconut near the end of the baking (cos coconut burns.

Hopefully with a big cold glass of almond milk or a dandy blend latte Can't wait to try the cupcakes, I used to make some along time ago and put large flakes of coconut in them, super yum!

* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional

1 scoop vanilla protein powder (I used MissFits Nutrition) 1 tbsp peanut butter (I use Pip & Nut) 1/2 tsp vanilla extract 5 tbsp vanilla almond milk 1 tbsp fruit syrup (I use Sweet Freedom) 70 % dark chocolate (cut up or chips) Coconut flakes (optional)

If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4 - 6 minutes for the sliced almonds, 1 - 2 minutes for the coconut flakes, and 3 - 4 minutes for the pepitas.

1 tsp coconut oil (I use natural empire) 1/2 tsp fennel seeds 1 tsp cumin powder 1 onion diced 1 garlic clove finely diced 1 tsp tumeric powder Handful coconut flakes (I used Holland & Barrets) 300 ml almond milk 3 mackerel fillets Handful fresh parsley leaves

I used buckwheat flakes rather than oats, coconut sugar for the sugar, 100 % chocolate for the chips, I also added goji berries and chopped hazelnuts and a little extra almond milk to bind them.

I made these with my three year old daughter using half sunflower seeds and half flaked almonds, cacao and dark chocolate chips then rolled in desiccated coconut.

Hi Alex loved the recipe idea used 1 cup of almonds and 1cup ofwalnuts instead of pecans added linseed, sunflower seeds pumpkin seeds and unsweetened coconut flakes to make up the bulk of the nuts and 1 cup of dates + half a cup of dried figs all other ingredients & measurements were the same just out of the oven haven't tasted them yet hope they are as nice as yours seem 2b Alex

I used the «bread» as buns for homemade spinach burgers (frozen spinach, eggs whites, 1 whole egg, onions, cheese, almond meal, red pepper flakes, garlic powder, & salt).

Pin It Ingredients: Crust 1/2 cup unsweetened coconut flakes 2 1/2 cups almond meal / flour 1/2 cup coconut flour 1/2 teaspoon salt 4 tablespoons coconut oil 4 tablespoons maple syrup Caramel Layer 1 cup creamy nut butter (I used cashew but you... Continue Reading →

I had no almond milk ready, so I used unsweetened coco milk instead, replaced half the rolled oats (grinded in a coffee grinder) with homemade almond flour and lined my dish with coco flakes instead of parchment paper.

If you are looking for more ways to use up leftover pumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previously made.

2 teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes

Top off your soup with your favourite toppings, I used more coconut milk, dried chilli flakes, lots of fresh coriander and flaked almonds.

I made a vegan, no - bake cookie dough using a blend of almond flour, quinoa flakes, almond butter, coconut oil and just hint of maple syrup for a low - glycemic, healthy cookie - like treat.

Five - chicken salad for a burrito (see using the tortilla shell again)-- mix almonds (left over from the green beans), dijon mustard, red peppers (what you didn't cook from fajitas), grapes, red pepper flakes, mayo, curry powder — to extend your individual ingredients shelf life just change peppers to pickled peppers and grapes to raisins.

Today, I used dried coconut flakes, sliced raw almonds, oats, and sesame seeds as the base, with cinnamon and cardamom for spice, and a mixture of honey, coconut oil, and vanilla extract to coat.

Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt

Firstly I used honey, coconut oil, vanilla extract, sea salt and 1 tbspn cacao with oats, 1/2 cup flaked almonds 1/2 cup desiccated coconut (no fruit) LOVED these, so did them again but with 2 tbspn cacao to up the choco hit.

I used this as my base, and then added an avocado, almond milk, salt, red pepper flakes and nutritional yeast.